Rosemary Pecans

These are challengingly spicy for kids (cut back on the cayenne if you like), but satisfyingly salty-sweet for grown-ups. Feel free to experiment with other nuts if your family is not as devoted to pecans as ours is. With festive wrapping, these make a great holiday gift.

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 4 cups


    1 pound unsalted pecan halves
    2 tablespoons chopped fresh rosemary
    1/2 teaspoon cayenne
    2 teaspoons brown sugar
    2 teaspoons kosher salt
    1 tablespoon melted butter


  1. Heat oven to 350 and toast nuts on a cookie sheet, stirring every so often, until they're golden and toasty, about 10 minutes. Combine the other ingredients in a large bowl, then toss in the nuts to coat.

Nuts to You
Okay, you can't shake them out of this sugar pourer ($4,, but they sure look sweet. We decorated with aqua parfait ribbon ($5 for 10 feet, and some mini bows ($4 for 100,

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